Salt and black pepper to tasteabout ½ teaspoon of salt and ¼ teaspoon of black pepper
The Meatballs
1small onionminced
1/2cupItalian-seasoned bread crumbs
1/2poundlean ground beef
1/2poundhot Italian sausagecasings removed
1egg
1teaspoongarlic powder
1/2teaspoonsalt
1/4teaspoonblack pepper
The Soup
Stock from above
Chicken from above
Meatballs from above
3poundsfresh escarolewashed, trimmed, and chopped
2stocks celerywashed, trimmed, and chopped
2whole carrotswashed, trimmed, and sliced
1whole onionwashed, trimmed, and chopped
1/4cupgrated parmesan cheeseoptional
1large eggbeaten
Instructions
Preparing the Stock
In a large soup pot add the water, chicken, salt and pepper. Cook over low for 3 hours.
Remove chicken from pot. Cool the stock and drain the liquid through a small mesh colander into another large soup pot. Place the liquid on the side for later.
Remove skin from chicken and discard. Remove meat from chicken and tear into small pieces. Place chicken on the side for later.
Making the meatballs
Break off pieces of the mix and roll into ½ inch meatballs. If you are lazy you can roll into 1 inch meatballs (but they taste better when small).
In a large stainless steel bowl combine all the ingredients (yes at once). Mix the contents of the bowl until consistent.
Place meatballs on the side. Optionally, brown in a skillet for 5 minutes, turning often. Drain liquid and place meatball on side (healthy). Makes 10 to 11 dozen mini-meatballs.
Bringing it all together
The stock is already in a large soup pot. Bring stock to a boil and add chicken, celery, carrots and onion. Reduce heat to low and cook for 2 hours or until the vegetables are medium-soft.
Add meatballs to the pot and cook for 60 minutes on medium. Reduce the heat to medium-low and add the escarole. Cook for 30 minutes or until tender.
Stir in the cheese (optional). Cook an additional 5 minutes. Serve hot. Taste better the next day!
Recipe Notes
Most people like to place their Wedding soup in a bowl and THEN put on the Parmesan cheese, to taste.